Cedar Plank Salmon-First try

Going to try to Cedar Plank this weekend. Any words of wisdom? I plan using Dizzy Pig RR for the rub and cooking @ 375 for a internal temp of 150. How long do I need to soak the planks for? Anything I need to keep an eye out for? The only experience I have with fish on the grill is Crappie in foil. I have seen several post about cooking on planks so it thought I would give it a try.

BGE-XL

North Alabama

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Comments

Definitely cook indirect. Do you have a setup for indirect heat? I would soak the plank for minimum of one hour. Honestly I usually submerge mine before work and then use it after work but that is overkill. Once egg up to temp put plank on grate to start to smoke slightly. Then place salmon on. I have had better results like this. Also doesn't hurt to have spray bottle with water handy in case plank starts to catch on fire. This is why I suggested an indirect cook. Good luck. Seems harder than it is.

I did it tonight. Salt, pepper and EVOO. On the plank direct at 350. I soak the plank for 30 minutes on one side only (the down side). That keeps it from burning but allows the top side (which your fish is on) to get plenty of flavor from the wood. Don't have a pic from tonight but here is one from previous cook...done the same way.

I don't soak, do spray topside with cooking spray, cook indirect at 250-300F dome, Raging River, until Salmon reaches 140F internal temp. If I have time I brine. Always have some veggies ride along on another rack.

Not sure what thread used the word "robust" to describe cedar plank Salmon but IMHO it was dead on! It was good ..the wife (who does not like fish) loved it. I went indirect with the dome temp of about 395 for most of the cook. Thanks for the help! Sorry... I cant upload any pics for some reason.

Not sure what thread used the word "robust" to describe cedar plank Salmon but IMHO it was dead on! It was good ..the wife (who does not like fish) loved it. I went indirect with the dome temp of about 395 for most of the cook. Thanks for the help! Sorry... I cant upload any pics for some reason.

Those west coast Indians (First Nations) have been onto something for centuries. Green, wet cedar is almost impossible to burn and it will split into a flat easy to serve off of platter with the dullest of tools (sharp rocks).

Once the plank has been used and dried out, it can be used for kindling.

I always go direct when I plank salmon. I try to get mine off the egg around 130 - 135 like Granny x 4. + 1 on the maple syrup glaze, very nice with beautiful color. Also stop by your local supplier and get a bag of alder wood chunks or chips, perfect with salmon. Cedar is not my personal preference for planking (turpentine taste). I have found alder and maple planks at lowes that I like a lot with salmon.